Chef de cuisine, Alexandros Koskinas and Executive Chef Sotiris Evangelou are at the helm of the kitchen at the incredible Tudor Hall restaurant at the King George Hotel in Athens, Greece. These culinary talents have had international training but it’s their home country of Greece which acts as the foundation of their multi-dimensional kitchen. At the top of the King George Hotel with uninterrupted views of the Acropolis, Tudor Hall is a stunner of a space which welcomes diners inside to revel in a moment that seamlessly marries food with environment and magic.
Soaring ceilings and a roaring fireplace set the stage for the evening. Tables are arranged with utmost precision and bursts of color unfolds through well-placed flower arrangements and original oil paintings and artwork which cover the walls. Outside, on the terrace, more tables offer those who want to sit in the fresh air a moment to take-in the scenery. Seated at tables throughout the restaurant, guests are welcomed with glasses of champagne and Greek wine, freshly baked bread and olive oil. White tablecloths allow diners’ eyes to rest on the art, the cuisine, which is about to be set before them.
At a recent dinner at Tudor Hall we dined on ntakos salad with Anthotiro cheese, giouvetsi with shrimp and grouper, baby lamb in clay with oven-baked potatoes and sea bass with fine seasonal vegetables. For dessert, a heavenly entremet of walnut pie with honey ice cream and cinnamon. Each course was paired perfectly with Greek wines of varying vintages. The chefs even came out to the table to introduce themselves and welcome us to their “home” atop the King George. What service.
Looking around the room, it’s obvious that well-heeled Athenians and visitors make this restaurant their choice. It’s not because the city is short of options. But, Tudor Hall is a cut above the rest. It all comes together so perfectly that one who truly appreciates good food in a remarkable space – can’t help but partake.